This delicious spring salad will tickle your taste buds. The arugula and cauliflower are in-season right now in NJ, so you can probably get some at your local farmer's market.
Serve this as a side dish, or add some protein to make it the star of the show. Even if you make it as a side, it might just steal the show anyways. Enjoy!!
Scroll down for the recipe, or click here for a pdf version.
5 oz arugula
½ cup chopped walnuts
15 oz cannellini beans (optional)
8 oz feta cheese (optional)
- 1 TBSP dijon mustard
- 2 TBSP white vinegar
- 2 TBSP olive oil
- ½ tsp garlic powder
- 2 pinches sea salt
- 2 pinches ground black pepper
Preheat oven to 450º F. Cut up cauliflower into bite-size pieces. Spread cauliflower pieces on baking pan, and drizzle with olive oil. Sprinkle salt and pepper, then mix it all together.
Roast cauliflower in oven for about 15-20 minutes, depending on how roasted you like your cauliflower. We recommend golden colored, with brown tips for a little crunch (closer to 20 minutes).
Remove cauliflower from oven. Store separately if you will prepare the salad a few hours later. If serving immediately, continue below.
Empty all arugula in a large salad bowl. Add the cauliflower and the nuts.
Prepare the dressing by mixing all ingredients in a leak-proof container. Close lid, and shake to mix.
Pour the dressing over your fresh salad, and enjoy!
Add some protein!
- Vegan option: add cannellini beans
- Dairy option: add feta cheese
- Meat option: add grilled chicken